Trader Vic's Rumaki
Source of Recipe
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Recipe Introduction
Yes, I know....you wouldn't be caught eating chicken livers...one bite of this appetizer and you will change your mind....I usually make a triple batch of these in three separate bowls and then dump marinade and prepared rumaki in a zip lock freezer bag. Lay flat. to freeze[ be sure to label and date] and then thaw to broil at a later time. This save a lot of cleanup time... the addition of cinnamon and anise seed are the secret ingredients not found in other rumaki recipes...
1 Tab sugar
1 large bay leaf
dash of ground cinnamon
1 can [10 1/2 oz] condensed chicken broth
2 tsp fresh grated ginger root
1 Tab anise seed [optional]
1 clove garlic, crushed
2/3 cup Japanese soy sauce
Mix in a bowl, set aside..
1 lb. chicken livers, cut in half..
1 can [8 oz] sliced water chestnuts
1/2 lb. sliced bacon, cut into thirds, crosswise...
wrap bacon around piece of liver and water chestnut, fasten with toothpick..
marinate in mixture at least 1 hr in refrigerator.. drain and broil in oven until bacon is crisp and liver is done... makes around three dozen, serve hot..
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